Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.
Churro Cheesecake Bars are the perfect sweet treat to your next get together. We love churro flavored treats like Churro Funnel Cake, Churro Toffee, and Angel Food Cake Churro Bites. My entire family went crazy for these decadent bars, and I bet yours will too!
Churros + Cheesecake
When I want my house to smell like Christmas, anything with cinnamon sugar tops the list! Not only do these Churro Cheesecake Bars make your house smell amazing, they are absolutely scrumptious!
They are a perfect combination of two wonderful desserts – churros and cheesecake. Seriously so amazing! Every bite is melt in your mouth delicious.
And if you like this dessert, you may also like our Sopapilla Cheesecake that’s super similar! A sopapilla is a Mexican/Latin American dish that is a fried bread dessert. It has become popular to serve it with cinnamon. This recipe is very similar to that with the addition of cheesecake in between the layers of the sopapilla.
How to Make iT
CINNAMON & SUGAR. Combine ½ cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
CREAM CHEESE. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
LAYER. Spray a 9×13″ pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
BAKE. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F for about 30 minutes or until light brown.
Recipe Tips
To make these churro bars more fruity, add a layer of fruit filling on top of the cream cheese layer. The ones that I would suggest would be apple, cherry or strawberries. Either make your own fruit filling or use a canned one.
Before cutting and serving, let them cool for about an hour in the fridge before slicing and serving them. We really like to eat ours at room temperature or even colder than that. Keep them covered after slicing to avoid them drying out. To serve these you may, or may not have to use a fork, it depends on how set your bars are.
Variations
- To imitate a filled churro, you can drizzle the top of the bars with caramel, chocolate, or cream.
- Use a blend of cinnamon/nutmeg to get a deeper flavor.
If you want to half the recipe, it’s totally possible. Half all the ingredients, using just an egg yolk instead of the whole egg, and bake in an 8×8 pan. Bake at the same temperature, but start checking for doneness around 20 minutes.
Storing Info
STORE leftovers in the refrigerator and eat for up to 3 days after making them. If you would like to eat them later, you can warm them up in the microwave, one at a time, for 5-15 seconds.
We haven’t personally tried to FREEZE them, but I did some research and it is suggested that they are stored in an airtight container with pieces of parchment paper between layers of the bars. Freeze them for up to 3 months. When you’re ready to devour them let them defrost on the counter until completely thawed.
For more cinnamon treats, check out:
- Cinnamon Roll Cake
- Mini Cinnamon Rolls
- Easy Cinnamon Sugar Bars
- Baked Cinnamon Sugar Donuts
- Best Mini Cinnamon Rolls
Churro Cheesecake Bars Recipe
Ingredients
Cinnamon Sugar Mixture:
- 1/2 cup sugar
- 2 Tbsp ground cinnamon
Crust
- 2 Pillsbury crescent dough sheets
Instructions
- Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim long sides an inch or so and place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F for about 30 minutes or until light brown.
Notes
My dad just made these and they turned out wonderfully
If i am making these the day before will they still be good?
do you REFRIGERATE after they have cooled?
Yes, they will 🙂 I would probably stick them in the fridge. Enjoy!!
Can you make thi in half
You sure could 🙂
What size pan would you recommend? And would you still add one whole egg?
That’s a good question! I haven’t tried splitting an egg! I would use an 8×8 & try the whole egg first.
Tried this and it was so delicious!!! But i want to scale down next time , how long do you think it needs to be in the oven for if I cut the recipe on half and use an 8×8 ? Would it still be the 30mins ??
I would start with about 20 minutes and then check from there, adding a few more minutes at a time if needed.
For a half recipe try using just the egg yolk…use the egg white in scrambled eggs or another recipe. Lots of recipes use yolks only because of the richness of the yolk.
That is such a great tip! Thanks for sharing!
After they come out of the oven, do you put it in the fridge to cool before cutting? If so, how long?
I would let it cool before cutting. You can either just leave out on the counter or stick in the fridge, if you want 😉
These are incredible… one of the best Desserts weve made!! We literally cant stop eatinG them.
Have you ever frozen them? Curious how THEY’D turn out. Thank you!!
I am so glad you think so 😉 I personally have not tried freezing them. I am thinking they would be ok, but I would need to try.
What if you would want to make the dough from scratch? Do you have a recipe for that? Love thIs idea!!
I do not, but I am sure you can find one online. Good luck & hope you like these!!
I suppose you refrigerate it after cooking.
After they are done baking, yes you can store in the fridge. I usually leave mine covered on the counter. They don’t seem to last long around here with kids loving them 😉
I made these Several times now and they are amazing! But i was wondering if I am able to feeeze theM after baking? And if so how would i defrost them?
I personally haven’t tried, but they should be ok. I would just take them out & leave on the counter to defrost.
ARe you suppose to serve this hot or Put it in the fridge and serve it cold?
We like them more room temp or cold. Really, it’s whatever you like 🙂 Can’t go wrong either way!
I made this for a group of friends. It was so and so easy to make.
Glad you made them for some friends! I hope they all liked them! Thank you!
This was so easy and everyone loved them!!!! not overly sweet to appeal to dessert haters, but just sweet enough to satisfy the cravings. i enjoyed these slightly warm / room temp, but they were also great chilled.
now that it’s the autumn, i’m thinking of adding some pumpkin puree to the filling.
That would be great! I am so glad everyone loved them 🙂 Thank you so much for letting me know!
Can you use the Phyllo FLAKY crust sheets?
I haven’t tried, but I am sure you could. They would give a different texture & may not be as soft.
Amazing and easy to bake
I am glad you think so 🙂 Thank you for trying them!
Awesome recipe
Happy you think so 🙂 Thank you so much!!
I tried this and came out so good, but the bottom part was so soggy 😔 how can I prevent this?
It could have just needed a little more time 🙂
Made this this evening!!! Took it out of the oven about an hour ago. Waiting so we can try it with some milk. Lol! ❤️❤️❤️
She does it again. These are so
Simple and a family favorite. The texture is perfect and I love how easy it is to change to
Create different flavor combinations. Although I usually just make it as is!
This was a hit at a party I gave and people were requesting more. People said it was one of the best desserts they have ever had. The only thing I did different was brush the top of the dough lightly with butter and after it was done and cooled I topped it off with sliced strawberries and drizzled it with a caramel sauce. The flavors are a party in your mouth! Perfect recipe!
Yay! I’m so glad to hear that the recipe was a hit! The strawberries and drizzled caramel sound amazing too!
i make this and we call it a sopapilla cheesecake. got recipe from ex-husband who lives in texas.
I want to cut the recipe in half and bake in an 8 by 8 pan. What would the baking time be?
I’d start checking around 20 minutes and then test with a toothpick until it comes out clean. You will want to keep a close eye on it.
Easy to follow recipe. I made my own crescent dough. i cut into slices and made a thin chocolate Ganache to dip in. Next time I will use a smaller tin. The filling has a thin layer using the suggested 9×13 tin, and I consider it would be more enjoyable if the filling was thicker.
Glad the recipe was easy to follow! Ooh I bet using homemade crescent dough took these to the next level. Thanks for giving the recipe a try!